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Mushroom, Asparagus, and Tofu Quiches
- Makes: 6 servings
Tofu and soy cheese boost the protein in these mini vegetable-and-egg casseroles. Serve them for brunch or a weekend breakfast.
light firm silken-style tofu (fresh bean curd)
refrigerated or frozen egg product, thawed, or 2 eggs
cheddar-flavored soy cheese, finely shredded (3/4 cup)
snipped fresh basil
ground black pepper
sliced fresh assorted mushrooms (such as cremini, stemmed shiitake, morel, and/or button)
fresh asparagus spears, trimmed and cut into 1-inch-long pieces
finely chopped shallots
Preheat oven to 350 degrees F. In a blender or food processor, combine tofu and eggs. Cover and blend or process just until combined. Transfer to a large bowl; stir in soy cheese, 1 tablespoon of the basil, the pepper, and salt. Set aside.
In a large skillet, heat olive oil over medium-high heat. Add mushrooms, asparagus, and shallots. Cook and stir for 5 to 8 minutes or just until tender; cool slightly. Stir vegetable mixture into tofu mixture, stirring until well mixed.
Divide mixture among six 6-ounce ramekins or au gratin dishes. Place filled ramekins in a 15101-inch baking pan.
Bake, uncovered, about 20 minutes or until set and edges are bubbly. Sprinkle with the remaining 1 tablespoon basil. Serve warm.
(Mushroom, Asparagus, and Tofu Quiches)
Servings Per Recipe 6, Niacin (mg) 1, Vegetables () 1, Pyridoxine (Vit. B6) (mg) 0, Thiamin (mg) 0, Riboflavin (mg) 0, sodium (mg) 319, Potassium (mg) 244, Folate (µg) 48, Medium-Fat Meat () 2, Cobalamin (Vit. B12) (µg) 0, calcium (mg) 141, Fat, total (g) 6, iron (mg) 2, vit. A (IU) 632, vit. C (mg) 4, pro. (g) 10, Monounsaturated fat (g) 1, carb. (g) 5, fiber (g) 1, cal. (kcal) 108, sugar (g) 2, sat. fat (g) 1